Strawberry brioche pudding

I remember a certain someone but-not-mentioning-any-names-not-even-my-partner-in-crime-Betty (whoops, did I just say her name?) was only days away from her little bun being fully baked in her own little oven and me being me (wonderful, charming, good looking of course and just so kind hearted - and so modest!) decided to make B and Mr B something delightful and downright delicious so B could rest her swollen tired feet. Strawberries were in their prime at this particular time and I found the perfect dessert in one of my Donna Hay mags (Issue 60 Dec/Jan 2012 page 104).

I personally have never been a huge fan of bread and butter puddings but growing up with parents that would make them and also the original grandma rice puddings I decided I needed to see what all the fuss was actually about and I do like a good custard.

I headed to B's place early in the morning as I had decided to make this at her house and use her kitchen so she didn't have to worry about leaving her little nest (plus I didn't like the idea of boiling my kettle and using my towels incase I had to play mid-wife!). I set about invading her kitchen and I'm sure she will be the first to tell the whole wide world what a tidy chef I am (right B? Right???).

This strawberry brioche bread and butter pudding was easy to make and looked so beautiful with the bright colour of the strawberries. It must have passed the taste test because instead of offering the head chef a small morsal she whisked me out of her house so she could have her afternoon siesta and no sooner had I turned the corner I had a message on my phone telling me she had sampled some pudding (and couldn't stop sampling it - can't blame a hungry pregnant lady I guess!). I received the thumbs up from Mr B also but I neglected to tell my Mr M what I had made as he would have felt like he missed out!

You will need:
2 cups milk (500ml)
2 1/2 cups (625ml) single (pouring) cream - yes I know not great for the thighs!
8 egg yolks
1/2 cup (110g) caster sugar
2 teaspoons vanilla extract
200g brioche loaf, sliced (I could only find one with choc chips so I used that)
1/4 cup (40g) currants
750g strawberries, hulled and halved
1/4 cup (55g) raw sugar

Preheat oven to 200 degrees (400F). Place the milk and cream in a saucepan over medium heat and cook until just boiling. Remove from the heat and set aside. Place the egg yolks, sugar and vanilla in a bowl and whisk to combine. Gradually whisk the warm milk mixture into the egg mixture to combine.

Arrange the brioche slices in the base of a lightly greased 8 cup-capacity (2litre) baking dish. Pour the custard over the brioche and top with the currants and strawberries.

Sprinkle with the sugar and bake for 20-25 minutes or until golden. Serves 6.

I'm sure Betty (and Baby B) enjoyed every last spoonful! x

Orchard Eve Pudding - another M and B Jamie Oliver obsession!

Something that will really not surprise you by now, is that I really do like the odd Jamie Oliver cook book (and maybe the man himself!). Between M and B we may just have all of his books and even some DVD's on our shelves. I find his recipes very easy to follow and just so darn tasty. This pudding I made is from his "Jamie at Home" book "Cook your way to the Good Life" and with the cooler months approaching us, this pudding is one for the memory bank as you can add any fruit that is in season really, with the exception of raspberries as they tend to disappear!

This Pudding is called "Orchard Eve's pudding with whisky Jersey cream" on page 301 in his book "Jamie at Home"

You will need
1.5kg (any of the following fruit you can use) apples, pears, plums, banana, peaches or strawberries
I used apples, pears and plums in this pudding
a large knob of butter, plus a little extra for buttering the dish
100g brown sugar
a pinch of ground cinnamon
a pinch of ground nutmeg
a pinch of ground ginger
3 fresh bay leaves - i didn't have any fresh ones so i used 2 dried ones
1 vanilla pod
1 300ml double cream
1 tablespoon icing sugar
a little swig of whisky - i pinched a little of Mr M's burbon

for the batter
200g butter, softened
200g golden caster sugar - i used normal caster sugar
4 large free-range eggs
200g self-raising flour

Pre-heat the oven to 180 degrees/350F/gas mark 4.

Peel and core the apples and pears and cut them into large wedges. Halve and stone the plums (their skin can be left on). Place in a big saucepan with the butter, brown sugar, spices and bay leaves, give it a stir and stew gently for 20 to 30 minutes with the lid on. The smell of the spices and the fruit stewing is devine!!

When the fruit is soft and cooked, remove the pan from the heat, discard the bay leaves and put to one side.

To make the batter, cream the butter and sugar together with a wooden spoon in a bowl until light and fluffy. Add the eggs one at a time, beating them in well, then fold in the flour. You can make this in a food processor too, which is what I did.

Using a slotted spoon, transfer half the cooked fruit (without the juices) into the bottom of a round, 20cm buttered ovenproof baking dish. Top with the batter, then spoon over the remaining fruit, reserving the juices. Bake in the preheated oven for 40 to 45 minutes, or until golden brown and risen. To check whether it's cooked through, stick a skewer or small knife into the middle of the sponge - if it comes out clean, you're in business.

Slice the vanilla pod in half lengthways and scrape the seeds out using the back of your knife. Put them into a bowl with the cream. Lightly whisk the cream and vanilla seeds and icing sugar until it forms soft peaks (Very lightly is the key with double cream). Fold in the whisky!!

Serve straight away with big dollops of the cream and a drizzle of the fruit juices.

Yum!

M xx